Puddighanaenae (Dry pickle) Part I as is already mentioned in the brackets is a type of dry pickle. The drying is usually done to remove water content so that the pickle have a longer shelf life than the other types of watery pickles. Lemon (‘Nimbuvo’ in Konkani; ‘Naraenga’ in Malayalam), Star fruit (‘Carambal’ in Konkani; ‘Varayan puli’ in Malayalam), Gooseberry (‘Avallo’ in Konkani; ‘Nellikai’ in Malayalam), Bilimbi (‘Birmicarmbal’ in Konkani; ‘Chemeen puli’ in Malayalam) and Raw mango (‘Ambo’ in Konkani; ‘Manga’ in Malayalam) are the fruits that are used to prepare dry pickle. The method of drying these fruits is different from one another except for star fruit and bilimbi. Drying can be mainly of two types that is sun drying or roasting. Lemon is usually roasted whereas star fruit, bilimbi and raw mango are usually sun dried. The difference in roasting of these pickles will also affect the texture, flavour and taste of the pickle prepared.
Puddighanaenae (Dry pickle) Part I can be had with various dishes. Some of the tasty combinations are 1) Along with rice and dali thoy as a side dish
2) Along with Rontons and rontonsa thoy
3) Along with idili, dosa, sandan, udida appo, hittu, sandan and idili bhajjilaein
4) Chappati and mooga dali thoy etc etc…..
5) You can also have it along with ‘Ambado’ (A dish same as ‘Uzhunnu Vada’)
In Puddighanaenae (Dry pickle) Part I I will be talking about Nimbuvo Puddighanaenae (or dry pickle prepared for lemon).
Ingredients
You need
- 11 medium sized lemon
- 1 tbspn gingili oil
For preparation of dry roasted powder (the amount given here are for 11 medium sized lemons)
- 25 red chillies
- 2 table spoon (level) mustard
- 1 table spoon (level) fenugreek (‘Methi’ in Konkani; ‘Uluva’ in Malayalam)
- 5 teaspoons of Hing/Asafoetida
- 25 teaspoons of salt (Salt has to be tawa dried before addition)
Method
Choose scar free healthy looking and mature lemons. Wash and wrap the lemon in a clean dry cloth for drying.
Heat 1 tspn gingili oil to a hard bottomed kadai/pan. Add the lemons and roast them. Dry them until they shrink in size and even form dents but be careful you do not break them. This is an important step in the preparation of lemon dry pickle. If so happens you will get a bitter taste for your pickle. You can see that the lemons have gone dark brown in colour but do not bother for that it is quiet natural. While roasting the lemons see that you stir them in between so that all the sides are roasted.
After roasting allow the lemons to cool.
While the lemons are cooling dry roast the mustard, fenugreek and red chillies separately.
Add all these dry roasted ingredients in a mixer grinder and blend them to a fine powder. Now add the tawa roasted salt and asafoetida into the powder in the mixture and just give one turn of your mixer. This is for uniform mixing of salt and asafoetida along with the dry roasted ingredients. This is called dry roasted powder.
Now the lemons would have cooled down. They are wiped of the charred liquid that has come out of the skin of the lemon to avoid bitterness.
Cut the lemons into small pieces as shown in the photograph. You can even cut even smaller depending on your preference. And transfer them into a dry mixing bowl or any wide mouth bowl of your choice. But see that it is dry completely.
Add the dry roasted powder on top of these cut lemons and mix thoroughly and uniformly.
Your Nimbuvo Puddighanaenae (or dry pickle prepared for lemon) is ready.
You need not have to add any oil.
You can serve it with the dish of your choice after about 2 to 3 weeks
Shelf life: 6 to 9 months at room temperature.
Tips
While roasting the lemons see that you do not break them. This is an important step in the preparation of lemon dry pickle. If so happens you will get a sour taste for your pickle.
For preparing the dry roasted powder it is better to have the mixer washed and dried in the sun the previous day. If you cannot sundry then place the container of the mixer in an inverted position on top of the lid of just boiled water.
Always used dry containers for storing the pickle. Do not use plastic bottles for storing these pickles. While serving the pickle see that you always use a dry spoon.
